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Pumpkin Cake recipes - 78 recipes

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1. Preheat the oven to 350°F (180°C)

  • Frosting:
  • 2 cups (250g) All Purpose Flour
  • 1 cup (200g) Brown Sugar
  • 1/2 cup (100g) White Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1 and 1/2 cups (337g) Pumpkin Purée (not pumpkin pie filling)
  • 1 tsp Vanilla Extract
  • 1/4 cup (60ml) Extra Virgin Olive Oil (or other vegetable oil)
  • 1 Tbsp Apple Cider Vinegar
  • 1 Flax Egg
  • 1. 1 1 stick cream cheese (8 ounces) --original recipe calls for 12, I used 6
  • 2. 1/2 1/2 cup butter at room temperature
  • 3. 2 cups of confectioners sugar
  • 4. 1 tsp. ground cinnamon
  • 5. 1 tsp. vanilla
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Recipe source Bon Appetit

  • 1 cup sugar
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 3 large eggs, beaten to blend
  • 2/3 cup canned solid pack pumpkin
  • 2 tablespoons powdered sugar
  • 1 8-ounce package cream cheese, room temperature
  • 1 cup powdered sugar
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped walnuts
  • Powdered sugar
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From Southern Living November 2018

  • Caramel:
  • 1/2 cup granulated sugar
  • 2 Tbsp water
  • 2 Tbsp light corn syrup
  • 1/3 cup heavy cream
  • 2 Tbsp unsalted butter, softened
  • 1/2 tsp sea salt
  • Cake Layers:
  • 2 1/2 cups all-purpose flour, plus more for dusting pan
  • 1 cup granulated sugar
  • 3/4 cup lightly packed brown sugar
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 1/4 cups canned pumpkin
  • 1 cup whole buttermilk
  • 1/2 cup canola oil
  • 1/2 cup water
  • 2 large eggs
  • 2 tsp vanilla extract
  • Frosting:
  • 1 (8-oz) pkg cream cheese, softened
  • 4 cups powdered sugar
  • 2 Tbsp heavy cream
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
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Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside

  • FILLING:
  • 3 large eggs, separated
  • 1 cup sugar, divided
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • Additional confectioners' sugar, optional
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From Southern Living November 2018

  • Cake:
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 2 1/4 cups all-purpose flour
  • 1 tsp pumpkin pie spice
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup canned pumpkin
  • 1/3 cup whole buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup jarred cajeta (Mexican caramel sauce) or caramel sauce, divided
  • Flan:
  • 1 (14-oz) can sweetened condensed milk
  • 1 (12-oz) can evaporated milk
  • 4 oz cream cheese, softened
  • 3 large eggs
  • 1 Tbsp vanilla extract
  • Additional Ingredients:
  • 1/3 cup chopped toasted pecans
  • Cajeta (Mexican caramel sauce) or caramel sauce, for serving
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Steps 1 Heat oven to 350°F

  • Cake
  • 1 1
  • box Betty Crocker™ Super Moist™ yellow cake mix
  • 3/4 3/4
  • cup canned pumpkin (not pumpkin pie mix)
  • 1/2 1/2
  • cup water
  • 1/2 1/2
  • cup vegetable oil
  • 3 3
  • eggs
  • 1 1/2 1 1/2
  • teaspoons ground cinnamon
  • 1/2 1/2
  • teaspoon ground ginger
  • 1/2 1/2
  • teaspoon ground nutmeg
  • 3/4 3/4
  • cup chopped pecans
  • Glaze
  • 2 2
  • tablespoons butter
  • 1/4 1/4
  • cup packed brown sugar
  • 1/8 1/8
  • teaspoon ground nutmeg
  • 1/4 1/4
  • cup heavy whipping cream
  • 2/3 2/3
  • cup powdered sugar
  • 1/2 1/2
  • teaspoon vanilla
  • 2 2
  • tablespoons chopped toasted pecans
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